2 c. hot sweet potatoes, mashed
1/2 c. corn flakes, finely crushed
8 slices pineapple, drained
Butter
Cinnamon
Nutmeg
2/3 c. pecans, chopped
1/2 c. sugar
2 tbsp. honey

Season potatoes with butter, cinnamon and nutmeg to taste. Add corn flakes and sugar. Shape into 8 balls; roll in chopped nuts. Chill at least 30 minutes. Arrange in buttered baking dish. Bake 30 minutes at 375 degrees. Combine honey, 2 tablespoons butter and small amount of water. Cook over low heat, stirring until it boils. Boil 1 minute, spoon over potato balls. Bake 5 minutes. Serves 8.